Monthly Archives: November 2015

Fall is almost over, and we are headed into winter, but before we do, this is a really Fall dish I made. It is really simple and doesn’t take that much time to be honest. I think I have said this before, but I like chicken thighs because they are easy to bake and are more juicy and tender (not a breast fan). Also, I am kind of a sucker for the skin. I got the recipe just randomly browsing sites (not even really sure how I got there). In the end, I definitely enjoyed this one, but next time I probably won’t use as many cherry tomatoes, as it can get kind of pricey the more you use.

Ingredients

2 pounds bone-in, skin-on chicken thighs

1/2 teaspoon kosher salt

2 cups of cherry tomatoes

6 whole cloves garlic, peeled

1 1/2 Tbsp balsamic vinegar

1 1/2 teaspoons olive oil

2 sprigs fresh rosemary

Instructions

Sprinkle both sides of the thighs with salt and place in baking pan with some space in-between each thigh, skin side up

Cut the tomatoes in half and mix in a bowl with garlic, olive oil, and balsamic vinegar

Pour the tomatoes over the chicken pieces and arrange them so they fill the gaps between the thighs

At work we had a going away party for one of my supervisors who is moving on to bigger and better things (sad day). She wanted the link to this blog, and I gave it to her, so maybe she will see this. If so, HI! Now she is a big desserts person, so my colleagues and I decided to make a few desserts for her. Of course my colleagues are big chocolate people and so is my supervisor. Now you know that I am not the biggest chocolate fan, but I sucked it up and made this anyways. I found it scrolling through my food network app on the way to the market and was able to find everything I need. Turns out its not THAT complicated and it tasted pretty good too for a guy who isn’t big on chocolate. The recipe worked out well, but I also thought I would decorate it more with some vanilla buttercream frosting and topped it with raspberries to complete it.

Ingredients:

2 cups all purpose flour

5 tbsp sugar, separated

1/2 tsp salt, separated

3/4 cup unsalted butter, cold, cut into small cubes

1 large egg, separated

2 tbsp ice water, possibly more if necessary

1 cup heavy cream

1/2 cup milk

10 oz semi-sweet chocolate, chopped (I used chips)

2 large eggs @ room temp

Instructions

For the dough, combine flour, 3 tbsp sugar, and 1/4 tsp salt in a large mixing bowl

Add the butter cubes and mix (i used my hands) until you have course crumbs

Combine 1 egg yolk with 2 tbsp ice water and blend together

Make a well at the bottom of the pastry bowl and add yolk/water mix

Blend the yolk mix with the dough (make sure not too wet or crumbly. If it is too crumbly, add 1 tbsp ice water)

Form dough into disk, wrap in plastic, and refrigerate for at least 30 min

Roll out the dough and place in tart pan, pressing firmly into all the ridges

Let it relax in the refrigerator for 15 min

Bake in oven at 350 degrees for 30 min (recipe says to use foil and pie weights, but I didn’t and it turned out fine)

Take out the crust, use the egg whites to wash, and rebake for ~7-8 min (make sure it doesn’t burn)

While the crust cools, make the filling

Heat heavy cream and milk in a pot over med-low heat, until simmering

Remove from heat and slowly stir in the chocolate making sure that it melts evenly and smoothly

Evenly stir in the 2 tbsp sugar and 1/4 tsp salt

Whisk the 2 room temp eggs and then incorporate them into the mix

Pour the chocolate into the cooled tart shell

Bake at 325 degrees for 18-20 min until the filling sets and the surface is glossy

Let the tart cool and set before cutting (I had to put mine in the fridge for ~15-20 min to help it set)

So I was at the local supermarket just browsing the produce section (that just sounds weird typing that) when I came upon a sale for brussel sprouts. This was not the first time I have seen such a sale, but this was the first time that I stopped at one. Trying to be healthier and more culinary adventurous, I decided to try my hand at them since it couldn’t be that hard right? But I knew that in order for them to be really good, I would have to combine it with bacon (obviously) so then I went to the meats section. For my first time making these, it turned out pretty good. Definitely more enjoyable than I thought since Asian people don’t generally eat brussel sprouts I feel like.

Ingredients

12-16 brussel sprouts

EVOO

Kosher Salt

Fresh black pepper

Crushed red pepper flakes

Few slices of bacon (who am I to judge how many you use?)

Shaved parmesan

1 clove garlic, minced

Directions

Preheat the oven to 400 degrees

Cut brussel sprouts length wise and rinse

In a large bowl mix the EVOO, salt, pepper, red pepper flakes, and garlic

Once the sprouts are dry, toss them with the EVOO and spices to evenly coat

Place them in the oven until tender (~20 minutes)

Meanwhile, fry the strips of bacon

After they cool, chop the bacon and toss with roasted brussel sprouts

Shave a few slices of Parmesan on top and enjoy!

Advertisements

Search

Jenn & Nate.

Just a couple of wannabe foodies.

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.